Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Savor a light twist on a classic Italian favorite with crispy, almond flour-coated chicken breast, crowned with a modest layer of marinara and part-skim mozzarella, paired with a medley of roasted zucchini and red bell peppers. The balance of textures and flavors delivers a satisfying meal that's both heart-healthy and delicious.

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NUTRITION

329kcal
Protein
36.2g
Fat
14.3g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1/2 cup Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast with salt and pepper. Lightly coat both sides with almond flour, shaking off excess.

  • 3

    Heat a non-stick skillet over medium heat. Sear the chicken for 2-3 minutes on each side to achieve a crispy crust.

  • 4

    Transfer the seared chicken to the prepared baking sheet. Spoon marinara sauce evenly over the top and sprinkle with shredded mozzarella.

  • 5

    On a separate section of the baking sheet, toss the sliced zucchini and red bell pepper with olive oil, salt, and pepper.

  • 6

    Bake the chicken and vegetables in the preheated oven for 12-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve warm alongside the roasted vegetables.

Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Savor a light twist on a classic Italian favorite with crispy, almond flour-coated chicken breast, crowned with a modest layer of marinara and part-skim mozzarella, paired with a medley of roasted zucchini and red bell peppers. The balance of textures and flavors delivers a satisfying meal that's both heart-healthy and delicious.

NUTRITION

329kcal
Protein
36.2g
Fat
14.3g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1/2 cup Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast with salt and pepper. Lightly coat both sides with almond flour, shaking off excess.

  • 3

    Heat a non-stick skillet over medium heat. Sear the chicken for 2-3 minutes on each side to achieve a crispy crust.

  • 4

    Transfer the seared chicken to the prepared baking sheet. Spoon marinara sauce evenly over the top and sprinkle with shredded mozzarella.

  • 5

    On a separate section of the baking sheet, toss the sliced zucchini and red bell pepper with olive oil, salt, and pepper.

  • 6

    Bake the chicken and vegetables in the preheated oven for 12-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve warm alongside the roasted vegetables.